Tellurian, 'EVO' Shiraz, 2023, Heathcote (GI)

'One-Liner'
A fresher face of Heathcote Shiraz – dark plum, blueberry and liquorice with peppery spice, fine tannins and just enough savoury swagger.

Tasting Note
Deep ruby-purple in the glass, with an expressive nose of dark plum, blueberry and blackberry joined by liquorice, cracked pepper and subtle fennel. The palate is generous but surprisingly nimble, with juicy black fruit carried by fine tannins and bright acidity rather than sheer weight. A small addition of Mataro brings savoury spice and a herbal lift, while restrained French oak adds gentle cedar and smoke without dominating the fruit. There is plenty of Heathcote richness here, but the overall impression is polished, vibrant and medium-bodied. Long and succulent on the finish, with plum, pepper and liquorice lingering behind.

Country: Australia
Region: Victoria
Sub-Region: Heathcote GI
Grape(s): 90% Shiraz, 10% Mataro
ABV: 14.5%
Friendly: Vegan, Vegetarian, Sustainable

Awards & Critics' Scores
Heathcote Wine Show 2024 – Gold Medal, 95/100
Great Australian Shiraz Challenge 2024 – Silver Medal, 92/100
Sydney Royal Wine Show 2024 – Bronze Medal, 89/100

The Story
EVO is Tellurian’s deliberate evolution of the classic Heathcote Shiraz style – less about brute force and more about fruit, spice and energy. Founder Ian Hopkins established Tellurian on the Mount Camel range in 2002, drawn to Heathcote’s famous red Cambrian soils and the region’s affinity with Rhône varieties. For the 2023 EVO, Shiraz from several Tellurian vineyard blocks is joined by 10% Mataro, planted in 2011, which brings extra savoury spice and freshness. The fruit is fermented in a combination of open stainless-steel and concrete vessels, with small parcels included as whole bunches and 14–16 days on skins, before ten months in French barriques, puncheons and demi-muids, only 10% new. The result is exactly the point of EVO – recognisably Heathcote, but finer, brighter and more contemporary.

Perfect With... (click me for the recipe)
- Meat/fish: Grilled lamb koftas with lemon and herbs
- Vegetarian: Baked celeriac with wild mushrooms, thyme and hazelnuts
- Vegan: Smoky Lentil and Roasted Pepper Stew with Olive Oil Potatoes